Difference between revisions of "Masfouf de tunis (tunisian sweet snack)"

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* ½ lb Seedless [[grapes]]
 
* ½ lb Seedless [[grapes]]
  
== Directions ==
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== Procedures ==
 
# Mix the [[semolina]] and hot [[water]] in a bowl. Put it into the top (kesskess) of a couscousier or a Chinese-style steamer and steam, covered, over hot [[water]] for 10 minutes.
 
# Mix the [[semolina]] and hot [[water]] in a bowl. Put it into the top (kesskess) of a couscousier or a Chinese-style steamer and steam, covered, over hot [[water]] for 10 minutes.
 
# Remove the [[semolina]] to a bowl and stir in 4 tablespoons of the [[butter]]. Mix and toss to separate the [[grains]]. Return the [[semolina]] to the steamer and steam, covered, for 20 minutes. The [[semolina]] will expand and will be cooked through.
 
# Remove the [[semolina]] to a bowl and stir in 4 tablespoons of the [[butter]]. Mix and toss to separate the [[grains]]. Return the [[semolina]] to the steamer and steam, covered, for 20 minutes. The [[semolina]] will expand and will be cooked through.
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[[Category:Pine nut Recipes]]
 
[[Category:Pine nut Recipes]]
 
[[Category:Raisin Recipes]]
 
[[Category:Raisin Recipes]]
[[Category:Recipes that need photos]]
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[[Category:Semolina Recipes]]
 
[[Category:Semolina Recipes]]
[[Category:Tunisian Recipes]]
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[[Category:Tunisian cuisine]]
[[Category:Tunisian Snacks]]
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[[Category:Tunisian cuisine]]
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[[Category:Snack Recipes‏‎]]

Latest revision as of 15:30, 15 July 2012


Description

Masfouf de tunis (tunisian sweet snack) Yield: 6 Servings

Ingredients

Procedures

  1. Mix the semolina and hot water in a bowl. Put it into the top (kesskess) of a couscousier or a Chinese-style steamer and steam, covered, over hot water for 10 minutes.
  2. Remove the semolina to a bowl and stir in 4 tablespoons of the butter. Mix and toss to separate the grains. Return the semolina to the steamer and steam, covered, for 20 minutes. The semolina will expand and will be cooked through.
  3. Soak the Raisins in hot water for 5 minutes and drain. Remove the semolina the second time, stir in the balance of the butter, 4 tablespoons, and turn the semolina out on a serving dish. Add the Raisins, almonds, pine nuts and mix and toss together. Set aside a few Raisins and nuts to decorate the top of the Masfouf. Sprinkle the Masfouf with the Sugar and decorate with the Raisins and nuts. Serve at room temperature.

Serves 6 or more.